Put a Southwest spin on easy-to-pack egg salad sandwiches with this healthy wrap recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl coarsely mash eggs and avocado until coarsely mashed. Add the next six ingredients (chipotle pepper); stir to combine.

    Advertisement
  • Lay tortillas on a flat work surface. Lay lettuce leaves on top of tortillas. Spoon egg mixture on bottom third of tortillas. Fold in sides of tortillas and roll up. Cut in half just before serving.

Tips

To make ahead: To pack for lunch, leave the wraps whole. Wrap individually in plastic wrap and place in insulated lunchboxes. Add cooler packs to the lunchboxes or refrigerate the lunchboxes. Eat the wraps within 5 hours.

Nutrition Facts

256 calories; protein 10.1g 20% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 4.9g 20% DV; sugars 3.6g; fat 13g 20% DV; saturated fat 2.5g 13% DV; cholesterol 189mg 63% DV; vitamin a iu 1008.9IU 20% DV; vitamin c 25.5mg 43% DV; folate 53.2mcg 13% DV; calcium 128.3mg 13% DV; iron 2mg 11% DV; magnesium 15.4mg 6% DV; potassium 237.3mg 7% DV; sodium 476.3mg 19% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/31/2017
This was so good! Used spinach wraps and southwestern ranch omitted bell pepper because I didn't have one and used regular ground red pepper (because that's what I had). I doubled the recipe added grilled chicken breast and it fed four nicely. Paired it with apple slices for a healthy filling lunch. Read More